More from the Kitchen

But the real highlight of the meal was the 1-2-3-4 cake paired with Earl Grey Truffles:

These truffles are from the Bon Appetit November Issue. The recipe can be found here.

I rolled half of the truffles in cocoa powder (what the recipe calls for) and half of them in sifted confectioners sugar, just to make some of them a little sweeter. They’re a little tricky to make, because trying to roll them into perfect balls ends up getting your hands (and if you’re like me, the rest of your kitchen) covered in chocolate. However, they are worth the mess, because the result is absolutely decadent and delicious.